Wash and Soak Urad Dal for 2-3 hours. Refrigerate for better results.
Grind into a fine paste without adding much water. Transfer to a bowl add salt, finely chopped green chillies and grated ginger. Beat everything with a spoon until fluffy.
Heat a wok and oil for deep fry. Dip your fingers in water and take a small potion of the batter, give a hole in the centre and drop in hot oil. Fry on low- medium flame until both sides are golden brown and crisp. Take out and transfer on a tissue paper.
Soak the vada's in water for 5-10 minutes. Squeeze out extra water and place it on a serving plate.
Now take the curd and milk in a bowl and beat using a whisk until smooth. Add salt and mix. Now heat a pan with a tsp of oil. Splutter mustard and curry leaves. If preferred add finely chopped green chillies and ginger again and pour it to the curd mixture.
Pour the Curd mix over the vada and garnish with boondi, chopped coriander leaves and red chilli powder. Done!
